How To Make The Big Brunch Mushroom Yorkshire Pudding
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Serves:
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 1 tsp thyme leaves
- 1/2 cup grated cheese (optional)
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, whisk the eggs, flour, milk, salt, and black pepper until smooth. Let the batter rest for 10 minutes.
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In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the mushrooms and thyme leaves, and cook for another 5 minutes until the mushrooms are tender. Remove from heat.
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Pour the batter evenly into a well-greased 9×13 inch baking dish. Spoon the mushroom mixture evenly over the batter. Sprinkle with grated cheese, if desired.
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Bake in the preheated oven for 25-30 minutes, or until the pudding is puffed and golden brown.
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Serve the mushroom Yorkshire pudding warm, cut into squares.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 5g
- Cholesterol : 190mg
- Sodium : 470mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 14g
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